~🍕🍕🍕A Few Words From Susan🍕🍕🍕~ There’s something about pizza that brings people together—maybe it’s the hands-on assembly, the endless customization, or the simple joy of pulling a bubbling pie from the oven. In our family, Pizza Night was a ritual. The kids would line up at the counter with their favorite toppings, flour dusting their sleeves, while the dough rested under a clean dish towel. Even now, when the grandkids visit, they’re eager to shape their own mini pizzas—usually more sauce than crust, but delicious all the same. This week, we’re celebrating pizza in all its forms: from time-saving tips and trivia to a video step by step guide, to reader-submitted secrets that just might change the way you top your next pie. Whether you’re a fan of classic Margherita or creative combos, there’s a slice here for everyone. Best, Susan
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Trivia QuestionWhich U.S. chain was the first to offer online pizza ordering in 1994? Answer at the bottom of the newsletter
How to Make Pizza - Step by Step Guide - with Pizza Dough Recipe
In this video, we will show you how to make delicious homemade pizza from scratch. With simple ingredients and easy-to-follow steps, you can enjoy a restaurant-quality pizza right at home. Our step-by-step guide features captions for each step, making it easy to follow along without narration. Whether you prefer classic toppings or something more adventurous, this recipe can be customized to your liking. So grab your
apron and let's get started!
Tip of the Week: Stone Cold Success
For the crispiest crust at home, always preheat your pizza stone
or steel in the oven for at least 45 minutes at 500°F. A properly preheated surface mimics the intense heat of a pizzeria oven, giving your dough that signature char and blister without drying it out.
Pizza, has ancient roots
spanning back to civilizations like the Egyptians, Romans, and Greeks. Early renditions, including a Greek version reminiscent of today's focaccia, paved the way for the modern pizza we know today, with roots in Naples, Italy. In the 1700s and early 1800s, Naples thrived as a bustling port city, known for its large
population of working-class people called lazzaroni. These individuals, often living in meager conditions, sought quick and affordable meals. Pizza emerged as a solution, offering a flatbread topped with tomatoes, cheese, olive oil, anchovies, and garlic—ingredients still beloved today. Pizza's popularity grew, especially after King Umberto I and Queen Margherita sampled it in 1889. Legend has it that
Queen Margherita favored a pizza adorned with soft white cheese, ripe tomatoes, and fragrant basil, which became known as pizza Margherita in her honor. While pizza remained mainly in Naples until the mid-20th century, Italian immigrants brought it to the United States, where it quickly gained
traction. |
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Michael from Levittown, Pennsylvania shares, “I brush my pizza crust with a mixture of olive oil and garlic
powder before baking. It gives the edges a golden sheen and adds a subtle kick of flavor.” Mary from Thousand Oaks, California comments, “A sprinkle of semolina flour on the pizza peel makes a big difference—it keeps the dough from sticking and gives the bottom a slight crunch, almost like it came from a brick oven.” Linda from Lakewood, Colorado observes, “If you're hosting a party, par-bake individual pizza crusts ahead of time. That way guests can top their own, and you only need a few
minutes in a hot oven to finish them off.” David from Milpitas, California notes, “For a low-carb option, I use roasted portobello caps as the base. Just scrape
out the gills, season, and bake them a few minutes before adding toppings.” Susan from San Rafael, California suggests, “Freeze extra dough in oiled, portion-sized freezer bags. Let it thaw overnight in the fridge and come to room temperature before shaping—it rises beautifully and saves so much time on busy
weeknights.” |
💡 Answer to Trivia Question:
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We'd love to feature some of your best tips and tricks. Please let us know
what you know! You can submit your thoughts by replying to this newsletter, or sending them directly to support@cestarikitchen.com with the subject "Newsletter-September." Every subscriber whose contribution we use will receive our MINI TURNTABLE as our thank you gift.
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